This is a delicious bread. Thank you to "Sweet As Honey" for this yummy recipe. It came together fast and easy. Everything can be mixed in one bowl. My only swap out was flax seeds for chia seeds. This reminds me a lot of the Healthy 5 minute Gluten Free Paleo Bread. You can find it here on the bread category of this blog, along with the original source. https://www.canieatthis.net/post/healthy-5-minute-gluten-free-paleo-bread-english-muffins
Ingredients:
Dry Ingredients:
2 1/2 cups - Almond Flour
1/2 cup - Coconut Flour
1/3 cup - Ground Chia Seed
1/3 cup + 2 tbls - Whole Psyllium Husk
1 tablespoon - Baking Powder
1/2 tablespoon - Salt
Wet Ingredients:
2 tablespoons - Extra Virgin Olive Oil
1 teaspoon - Apple Cider Vinegar
2 cups - Lukewarm Water
Instructions:
Preheat oven to 400 degrees. Preferably using the convection mode.
Line a 9 x 5 inch loaf pan with parchment paper. Slightly oil the paper to make sure the bread doesn't stick and set aside.
In a large mixing bowl, add all the dry ingredients. Whisk to combine.
Add the liquid ingredients. Combine with a spatula or spoon, then use your hand to knead the dough for about 1-2 minutes. You can knead it right in the bowl. The more you knead it, the more it will come together as a nice dough.
*If it is still sticky, add more psyllium husk 1/2 tsp at a time. Knead for 30 seconds and see how it goes.
Let the dough set for 10 minutes to absorb the liquid.
Shape the dough as you want it to be. It will maintain the shape.
Bake for 50-55 minutes in the center of the oven.
Poke the bread with a skewer. If it comes out clean, it's done. If it's still not done, cover the loaf pan with foil, reduce heat to 350 degrees and continue baking for 20-30 minutes until the center is cooked through.
Lift the bread out of the pan using the parchment paper.
Fully cool down on a rack before slicing.
Slice into 16 slices. Store in the fridge up to 5 days, or freeze up to 3 months in airtight containers.
Refer to this link https://www.sweetashoney.co/keto-bread-loaf-no-eggs-low-carb/#recipe-card to find more tips for this recipe.
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